Cooking Light, April 2013 page 70

December 07, 2012
Photo: Johnny Autry; Styling: Cindy Barr
Since multiple recipes appear on page 70, select the one(s) you want to save, share or create a shopping list for, here.
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1 of 4

Chicken Cutlets with Tarragon-Mushroom Sauce

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Chicken Cutlets with Tarragon-Mushroom Sauce Recipe
Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.
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2 of 4

Quinoa with Toasted Pine Nuts

Photo: Johnny Autry; Styling: Cindy Barr
Quinoa with Toasted Pine Nuts Recipe
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.

 

3 of 4

Snap Pea and Radish Sauté

Photo: Johnny Autry; Styling: Cindy Barr
Snap Pea and Radish Sauté Recipe
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.

 

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